Roast Duck L’Orange

1 duck

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon salt

1 large granny smith apple

2 cloves garlic

2 sage leaves

1 teaspoon light olive oil

4 tablespoons spicy mango chutney

2 tablespoons peach preserves

1 orange, juice of

3 tablespoons of duck drippings, from pan

1/4 cup red wine

Directions :

Sprinkle chili powder, garlic powder, and salt all over duck.

Cut 1-inch slice in skin of duck on both sides of breasts.

Puree garlic, sage and olive oil and fill in slices in skin with mixture.

Chop apple into 1-inch pieces and stuff inside ducks.

Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.

Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.

Serve L’Orange sauce over sliced duck breasts or other parts.